Bayramiç Tahin Halva

Bayramiç tahin helvası is a traditional halva variety produced in Bayramiç district of Çanakkale province, using sesame paste, white sugar, çöven extract, citric acid, and water. This halva, containing specified proportions of sesame paste and sesame oil, is distinguished by its taste, aroma, and texture; its production is carried out under controlled conditions using traditional methods.

Bayramiç tahin helvası is a food product geographically and culturally associated with the Bayramiç district of Çanakkale province in Türkiye. This sweet, belonging to the group of halva/chocolate confectionery and derivative products, has been granted geographical indication status under the “mahreç işareti” category. The registration process was completed on 9 August 2021, following an application submitted on 4 February 2021. The registering entity is the Bayramiç Chamber of Agriculture. Production of the product is restricted exclusively within the boundaries of Bayramiç district, Çanakkale province.

Bayramiç tahin helvası is prepared using basic ingredients such as sesame paste, white sugar, çöven extract, citric acid, and water. Its history dates back to the 1870s, and this historical continuity has led to the deep-rooted establishment of halva-making craftsmanship in Bayramiç. The region’s intensive sesame cultivation and the skilled conversion of sesame into paste have ensured the intergenerational transmission of this halva’s production culture. The product’s uniqueness is defined by distinctive sensory characteristics in taste, aroma, and appearance.

Bayramiç tahin helvası is produced within defined limits regarding its composition and chemical properties. The components and their specified range values are as follows:

The raw materials used in the production of Bayramiç tahin helvası are as follows:

• 55 kg sesame paste
• 45 kg white sugar
• 40–50 g citric acid
• 20 litres water
• 500 g çöven extract

The production process consists of the following steps:

1. White sugar, citric acid, and water are boiled at 140 °C for approximately 40 minutes in a halva cooking machine.
2. After boiling, çöven extract is added to the mixture.
3. Heating is stopped, and when the temperature drops to 60–70 °C, the mixture solidifies into a dough-like consistency.
4. The dough is transferred to copper cauldrons and mixed with sesame paste until the characteristic structure and texture of the halva are achieved.
5. The kneaded product is weighed and placed into molds of specified weights, then packaged and made available for consumption.

All stages of Bayramiç tahin helvası production are carried out exclusively within the boundaries of Bayramiç district, Çanakkale province. This restriction stems from the direct relationship between the product’s historical and cultural identity and its geographical origin.

To ensure the preservation of quality and standards during production and marketing, a monitoring body has been established, comprising one representative from each of four institutions, coordinated by the Bayramiç Chamber of Agriculture. The monitoring institutions are:

• Bayramiç Chamber of Agriculture
• Bayramiç District Directorate of Agriculture and Forestry
• Bayramiç Chamber of Tradesmen and Craftsmen
• Bayramiç Tradesmen and Craftsmen Credit Cooperative
• Çanakkale Chamber of Commerce

Inspections are conducted at least once annually and may be repeated as needed or upon complaint. Inspection criteria include the following elements:

• Compliance with production methods
• Conformity with product component specifications
• Rules regarding the use of the designation “Bayramiç Tahin Helvası,” its logo, and the mahreç insignia

Where necessary, inspection support may be obtained through services provided by experts from the public or private sector or relevant individuals and institutions. The registering entity is also responsible for managing legal proceedings.